I know that the centrepiece of your festive meal will take up most of your attention, but quite often it’s the extras that can make a meal memorable.
With that in mind, here’s a few seasonal recipes that you may like to try out.
Apple, Cranberry and Sausage Stuffing
12 C. Bread Cubes, dried
1 lb. Sausage, your choice
4 Onions, chopped
1/4 C. Butter
2 C. Celery, chopped
4 tsp. Chicken Seasoning
1 C. Dried Cranberries
3 Green Apples, peeled and chopped (core removed)
1 1/3 C. Chicken Stock
2 t. Dried Rosemary, chopped
Salt and Pepper to taste
- In a large skillet, cook sausage thoroughly and drain. Transfer sausage to a large bowl.
- Using the same skillet to cook the sausage, melt the butter and then add the celery, apples, onions and poultry seasoning. Cook until soft.
- Next, add the dried cranberries and rosemary. Then, transfer mixture in with the sausage.
- Slowly add the bread cubes. Salt and pepper to taste.
- Add the chicken stock to thoroughly moisten the bread cube mixture.
- For a 14 pound turkey, approximately 5 cups of this stuffing can be stuffed inside the turkey. Don’t hesitate to moisten more with chicken stock if it’s needed.
- You can then transfer the remaining stuffing mixture to a greased baking dish and bake covered, for roughly 45 minutes at 350 degrees Fahrenheit. After this time, remove the cover and bake for an additional 15 minutes, or until the top is brown.
Pineapple and Cinnamon Pork
8 Pieces Pork Tenderloin (approximately 1 lb. total)
2 T. Butter, divided
1/4 tsp. Salt
1 Red Bell Pepper, washed and cut into strips
1 Can Pineapple Chunks with Natural Juices
1/2 C. White Wine, dry
1 tbl. Jalapeno Pepper, chopped
1 tbl. Gingerroot, peeled and chopped
1 tbl. Coriander, chopped
1/8 tsp. Ground Cinnamon
- Press each pork tenderloin down until it is approximately 1 inch thick and sprinkle with salt.
- In a skillet over medium heat, melt 1 tablespoon of butter and add the pieces of pork. Cook each side for roughly 3-5 minutes, or until tender and cooked through.
- Place tenderloins on a serving plate, keeping them warm.
- In the same skillet, over medium heat, add the last tablespoon of margarine and then stir in the bell pepper. Cook until the bell pepper is crispy, but still tender.
- Adjust heat to low and slowly add the pineapple with juice followed by the white wine, jalapeno pepper, gingerroot and cinnamon. Continue to simmer until the total liquid is roughly 1/4 cup.
- Drizzle the pineapple mixture over the pork tenderloins and top with freshly chopped cilantro.
Spiced Holiday Nuts
2 C. Nuts (whatever nuts you prefer will work)
1 Egg White
1/2 C. Sugar
1/4 C. Cornstarch
2 tbl. Cold Water
3 tsp. Cinnamon
1 tbl. Allspice
1/2 tsp. Ground Nutmeg
1/2 tsp. Ginger
Dash of Salt
- Begin by preheating your oven to 350 degrees Fahrenheit.
- In a small mixing bowl, combine the egg white with the water and whisk well.
- Once the egg white and water are whisked, add the nuts and toss to coat, set aside.
- In a slightly larger bowl, combine the sugar, cornstarch and all the remaining spices. Mix well.
- Using a straining spoon, lift nuts from the small bowl and transfer to the bowl containing the spice mixture. Leave the excess egg/water mixture in the small bowl as you only want the coated nuts to go into the spiced mixture.
- Mix well.
- On a cookie sheet lined with foil, spread the nut mixture out in a single layer.
- Place in the oven for approximately 30 minutes.
I hope you find these seasonal recipes helpful – and, more importantly, tasty.